Rather the steamed tea leaves were first pulverized into a paste form, with the paste then formed in moulds and slowly dried into brick tea, a technique well described by Lu Yu in his work "The Classic of Tea".
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Since then and throughout the rest of the 19th century, Dihua Street has been an important centre for commerce in Taiwanese products and produce such as Chinese medicinal herbs, fabrics, incense materials, and for the post-processing of Taiwanese tea.